Chocolate Streusel Banana-Carrot Cake

 

1/2

cup chopped walnuts

1/4

cup packed brown sugar

2

tablespoons Gold Medal® all-purpose flour

2

tablespoons butter or margarine, melted

1/2

cup semisweet chocolate chips

1/2

cup semisweet chocolate chips

1

box Betty Crocker® SuperMoist® carrot cake mix

1 1/2

cups sliced very ripe bananas (about 3 medium)

1/3

cup sour cream

4

eggs

1/4

cup water

1/4

cup vegetable oil

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 13x9-inch pan, or spray with baking spray with flour. In medium bowl, mix all streusel ingredients except 1/2 cup chocolate chips. Stir in chocolate chips. Set aside.
• 2 In small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the dry cake mix. In large bowl, mix bananas, sour cream and eggs; beat with electric mixer on medium speed until well blended. Add remaining cake mix, water and oil; beat on low speed until combined. Beat 2 minutes on medium speed. Stir in coated chocolate chips; spoon into pan. Sprinkle with streusel.
• 3 Bake 35 to 44 minutes or until toothpick inserted in center comes out clean and top is light golden brown. Cool completely, about 1 1/2 hours. Store loosely covered.